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Fruit cheeses and butters
Thu 5-Sep-13
6:09 pm
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mauramac
Kent

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Have produced a nice bowl of pulp leftover from crabapple jelly and trying to decide if it's worth making a cheese or butter from it.

The last batch I made from Quince was lovely but as just the 2 of us at home it went off before we could eat it all. I now discover it can be frozen roll_eyes

Hubby asked me today what is it for apart from eating with cold meat or ploughmans ponderWell I was a bit stuck for an answer at that point as I had never heard of it till I came onto this forum.

In other words is it worth all the effort? and what is the difference between a cheese and a butter.

So I started looking it up on the web and although I'm sure there is loads more info out there this is the first page I came across of any interest.

Here.

By the way – the pulp was really easy to produce this time as I had steamed the crabapples to extract the juice so all I had to do was to put them through the potato ricer using the small hole metal disc. It was brilliant – left all the pips and rough stuff behind – yes it's still a bit messy but so much easier than sieving which I hate with a passion.

Learn from yesterday, live for today, hope for tomorrow.

Fri 6-Sep-13
3:16 pm
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Terrier
York

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I'm not sure I'd bother if it was just for us at home Maura, but because the cheeses and butters use much less sugar, or at least they do in the ones I've done, they sell quite well to those wanting something a bit healthier than a jam.
I've made a pear and vanilla butter and an apple and cinnamon, both were gorgeous, I used the mouli than the very lovely Michelle sent me from america.

Fri 6-Sep-13
4:31 pm
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mauramac
Kent

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I think I'll have to find a nice person to send me a mouli from America if they work better than ours here Jan. I do have friends over there I could ask. Is there a brand I should look out for?

I might make up a cheese to sell or a butter if I can pot them up and sell them. I get a few people who say they shouldn't have jam but I guess they are diabetic - they stand for ages looking at all the jars and then wander off saying they can't eat it what_the_heck

I assumed it had to be water bathed to preserve it as low in sugar but I suppose if you say it has to be eaten within a month or so it should be OK?

Apple & cinnamon mmmmm my favourite combination.

Learn from yesterday, live for today, hope for tomorrow.

Sat 7-Sep-13
6:19 am
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Aly
Normandy France

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I have made apple butter in the past but did not find an application for it. It works with cheddar ploughmans and possibly with cold meats. I like the idea of it but it is a fuss to make with little chance to use it. I guess it would be good for selling. I sterilize all my jars in a hot oven and that is it. I mostly use parfait jars that have the metal disc to seal. For vinegar things I use the ones with the rubber ring .Nothing has ever developed mould. I am going to try using paraffin wax for my jams as I have lots of pretty shaped jars with no lids. Then I can cover the tops with a piece of pretty fabric. The wax can be used over and again which is economical. I just need to find a suitable pot for it to be heated and then live in.

Trying to enjoy life as it is

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Sat 7-Sep-13
9:23 am
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mauramac
Kent

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Aly - the wax is a really good idea - let me know how you get on with it. I was only thinking about that this morning and wondering if I should start using the cellophane discs for the jars I have that are odd shapes and no lids will fit.

I also agree that cheeses do seem to be a bit of a phaff to make. Using the potato ricer worked really well for anything with large pips but was useless with raspberry seeds. If I use my steamer for obtaining juice to make jellies I end up with a lot of fruit pulp and hate to waste anything so did consider cheeses and butters as I can't think of what else to do with it.

Biggest problem I have found is explaining what they are and what is the difference to people buying my jams. The look puzzled and wonder what they would use it for - can't even give it away sometimes.

I would prefer to wrap the cheese in parchment paper or non pvc food wrap in large cubes to give to people and I'm looking into this at the moment. That way I can give small amounts that hopefully will get eaten and not jars of it that will sit on a shelf unused. I am now buying more and more jars than ever before so it's getting too expensive to use them for cheeses and butters that I suspect aren't getting eaten.

How are things in France - have you been enjoying this gorgeous summer weather as well?

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Sat 7-Sep-13
9:53 am
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Terrier
York

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Maura, you need to be asking the people at the place to be saving you jars, I have regular deliveries from many of my friends, some jars are not suitable or the labels prove too difficult to remove, but they just get chuck in for recycling. I have so many jars at the moment that I gave a load away to a lady who was looking for some on freecycle.

I always use cellophane discs, always dipped in cheap (Aldi) brandy, vodka orwhisky, as well as oven sterilising my jars. I get them by the 1000 on line form some people called Countryside direct, they are miles cheaper than in the shops. I sometime, but not always use the waxed discs too, more on chutneys than on jams.

I always explain the butters as a low sugar version of a jam, with much the same uses, the apple and cinnamon one was particularly lovely on hot crumpets in winter.

Sat 7-Sep-13
10:26 am
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mauramac
Kent

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Will ask them Jan - just haven't got around to it - I will also use the cellophane covers I think. Have to try and cut down on costs as it's costing too much to produce it. I spent over £35 at the factory last time on jars and lids.

I always use the wax discs on jam but never on chutney what_the_heck no idea why I thought you shouldn't put them on the chutney but I do dip them in cheap brandy.

Thanks so much for the tip about butters and cheeses - I'll definitely give that a go with the apple and cinnamon version - it sounded so nice I thought would try it.

I'm also making some small apple crumbles and pies in those little foil dishes to sell at their coffee mornings but have found that Wilkinsons sell the dishes quite cheap, to start with. Don't want to order too many until I see how they sell.

Learn from yesterday, live for today, hope for tomorrow.

Sat 7-Sep-13
10:35 am
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Terrier
York

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wilkinsons are a good source for many things, I buy packs of cellophane sleeves there, the sort you would use to package hand made cards for sale. they sell them at a quid or so for 25, again much cheaper than anywhere else.

I use the wax discs for chutney as its supposed to help stop it drying out, cant really give a reason why i dont use them on jams, keeping the costs down again I suppose.

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